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No-Knead Artisan Bread
No-Knead Artisan Bread
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Prep Time:
15 minutes
Total Time:
4 hours 5 minutes
Whip up a simple no-knead artisan bread using just flour, sugar, salt, and water in only 15 minutes.
Ingredients:
  • 3 to 3 1/2 cups Gold Medal™ All-Purpose Flour
  • 1 tablespoon sugar
  • 1 1/2 teaspoons salt
  • 1 package regular active dry yeast (2 1/4 teaspoons)
  • 1 1/4 cups very warm water (120°F to 130°F)
  • 1 tablespoon olive oil
  • Cornmeal
Instructions:
  • Combine 2 cups of flour, sugar, salt, and yeast in a large bowl. Add water and oil, mixing well for about 1 minute. Beat for an additional 2 minutes with a wooden spoon.
  • Incorporate 1 cup of the remaining flour first, then gradually add more flour, 2 tablespoons at a time, until the dough pulls away from the sides of the bowl, all the flour is mixed in, and the dough is no longer sticky. Cover tightly with plastic wrap and refrigerate for at least 2 hours, but no more than 24 hours.
  • Prepare the cookie sheet by greasing it with shortening or cooking spray, then sprinkle with cornmeal and shake off any excess. Divide the dough into two equal halves.
  • Shape each half of dough into smooth balls by gently stretching the surface of the dough around to the bottom on all 4 sides and pinching the bottom to seal. Place the dough balls on a cookie sheet about 5 inches apart. Cover loosely with plastic wrap and allow the dough to rise in a warm place for about 1 1/2 hours or until doubled in size.
  • Preheat oven to 375°F and place an 8- or 9-inch pan on the bottom rack, filling it with hot water until 1/2 inch from the top. Uncover the dough, make a tic-tac-toe pattern on each loaf, and bake for 15 to 20 minutes until loaves are dark golden brown and sound hollow when tapped. Cool on a rack before serving.

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